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Stuffed bell peppers

Cook time: 0 min.
Servings: 4

Ingredients for Stuffed bell peppers

Fresh basil
Grated cheese
0.5-1dlMilk or cream
1Small onion (finely chopped)
1bundleParsley (chopped)
2canChopped tomato
2-3cloveGarlic (pressed)
250gMushroom (finely chopped)
3tbspParmasan cheese
4Large bell peppers
500gPork sausage meat, or beef

Instructions for Stuffed bell peppers

To prepare the Stuffed bell peppers recipe, please follow these instructions:

MOS: potatoes are cooked until tender (cut them in cubes so it goes faster) mash them with electric beater came milk el. cream in, butter, season with salt and pepper, let it cool a little before you get eggs in (the Marsh can be made the day before)

Father: mix the stuffing with egg, onion, mushroom, hvdløg, parsley and parmasan cheese. Bouillon so forcemeat stubborn is somewhat fixed, season with salt and pepper. (if using beef, it is a good idea to tear a raw potato in otherwise it may well seem a little dry).

Sauce: a tablespoon of oil in a small saucepan, saute the onion and garlic (Brown, just become transparent to IKKI) pour the tomatoes, bouillon and Basil HP. in the small boiling ca. 15-20 let my.

Part peberfrugten lengthwise, clean out the cores and slice the stalk away, to fill them now with the father's

Butter a ildfastfad, put Moss around the edges of the dish (or use sprøjtetpose)
the filled peppers in the middle. pour half of the sauce, grated cheese over at peberne.
in the oven at 200 degrees c. alm. oven in 30-45 min (cheese and mash should be golden)
Server for the rest of the sauce on the side.